Method
1. Pre-heat oven - 170°C
2. Grease 3 clean round pans
3. Line 3 clean round pans with parchment paper
4. Add light brown sugar, egg and sunflower oil to a clean large mixing bowl
5. Beat until well combined then set aside
6. Add all purpose flour, baking powder, baking soda, ground cinnamon and ground ginger to a clean large mixing bowl
7. Whisk briefly until blended
8. Mix dry ingredients into the egg-sugar mixture until just combined
9. Fold carrot, walnuts, dried cranberries, unsweetened shredded coconut, vanilla extract and milk into the batter
10. Pour batter into 3 round pans evenly
11. Bake until skewer tests clean - 25 min, 170°C
12. Let cool in pan - approx 5 min
13. Turn out onto cooling rack
14. Add salted butter and powdered sugar to a clean large mixing bowl
15. Beat until creamy
16. Add cream cheese and mix
17. Cover cooled cakes with frosting
18. Sprinkle with pomegranate seeds and walnuts